Beef Pad Thai

Typically Pad Thai is a dish of stir-fried rice noodle dish with eggs, fish sauce, tamarind juice, red chili pepper, plus any combination of bean sprouts, shrimp , beef, chicken , or tofu, garnished with crushed peanuts, coriander and lime, the juice of which can be added along with Thai condiments. Pad Thai is one of our favorite dishes and also happens to be a national dish in Thailand as well.

Ingredients:

8 oz. Thai rice noodles (for 2 servings), linguini-width (available at Asian/Chinese stores)

8 oz. beef, sliced

Marinade for beef:

1 tsp. cornstarch dissolved in 3 tbsp. soy sauce

2 cloves garlic, minced

optional: 1-2 fresh red chillies, minced

1 1/2 cup fresh bean sprouts

3 green scallion onions, sliced

1/2 cup fresh coriander/cilantro

1/3 cup crushed or roughly chopped peanuts (optional)

1/4 cup beef stock

grape seed oil for stir-frying

2 slices of lime

Pad Thai Sauce:

1-2 Tbsp. Lime Juice (or 3/4 Tbsp tamarind paste dissolved in 1/4 cup warm water)

2 Tbsp. fish sauce, + more to taste

1-3 tsp. chili sauce, or substitute 1/2 tsp. or more dried crushed chili or cayenne, to taste

2 Tbsp. brown sugar

Directions:

1. Allow noodles to soak in water while you prepare the other ingredients.  You will be frying the noodles later, so you don’t want to over-soften them now (Follow instructions on package).  Drain and rinse with cold water, then set aside.
2. Wash and drain bean sprouts then set aside for later.
3. Prepare Thai basil and mince up garlic, cilantro and green onion
4. Cut up some beef into small cubes or thin slices.
5. Combine 1 tsp cornstarch  dissolved in 3 tbsp soy sauce in a small bowl for the beef marinade. Mix in with the beef  and let it marinate for 10-15 minutes.
6. Prepare and measure a 1/4 cup of beef broth and set aside for later use.
7. Make the Pad Thai Sauce by combining the sauce ingredients together in a cup, then set aside for later.
8. Bring a large pot of pot to a boil and remove from heat. Dunk in your rice noodles for about 2-3 minutes or until noodle is softened.
9. Drain rice noodle and rinse with cold water and then set aside again for later.
10. In a separate pot or wok, boil 6 cups of water and bring to boil. When water is boiling, put in the bean sprouts to blanch for about 2-3 minutes.
11. In a wok, add in some oil. When the oil is hot, add in the marinated beef from earlier and brown the beef.
12.When the beef is brown, add in half of the beef broth in with the beef and stir for a bit longer then set beef aside on plate.
13. Crack open 1 egg with yolk and 1 egg (just white)  into a small prep bowl, stir and and set aside.
14. Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic.  Stir-fry until fragrant (about 30 seconds).
15. Add in beef back into the wok and stir for a little bit.
16. Add the noodles and mix with the beef.
17. Add the bean sprouts on top of the noodles.
18. Stir in the eggs and mix well with noodles.
19. Then add in Pad Thai sauce and the remaining beef broth over the noodles.
20. Finally, add in the cilantro, green onion and Thai basil with the noodles.
21. Using two spatulas, wooden spoons, or other utensils, immediately stir-fry the noodles. Use a method (like tossing a salad) to prevent noodles from breaking. Stir-fry in this way 1-2 minutes.
22. Noodles are done to perfection when they are no longer hard, but chewy sticky and awesome! Serve Pad Thai with sriracha sauce and enjoy!

Beef Pad Thai

Yield: 4 Servings

Ingredients:

8 oz. Thai rice noodles (for 2 servings), linguini-width (available at Asian/Chinese stores)

8 oz. beef, sliced

Marinade for beef: 1 tsp. cornstarch dissolved in 3 tbsp. soy sauce

2 cloves garlic, minced

optional: 1-2 fresh red chillies, minced

1 1/2 cup fresh bean sprouts

3 green scallion onions, sliced

1/2 cup fresh coriander/cilantro

1/3 cup crushed or roughly chopped peanuts (optional)

1/4 cup beef stock

grape seed oil for stir-frying,

2 slices of lime

Pad Thai Sauce:

1-2 Tbsp. Lime Juice (or 3/4 Tbsp tamarind paste dissolved in 1/4 cup warm water)

2 Tbsp. fish sauce, + more to taste

1-3 tsp. chili sauce, or substitute 1/2 tsp. or more dried crushed chili or cayenne, to taste

2 Tbsp. brown sugar

Directions:

1. Allow noodles to soak in water while you prepare the other ingredients. You will be frying the noodles later, so you don't want to over-soften them now (Follow instructions on package). Drain and rinse with cold water, then set aside.

2. Wash and drain bean sprouts then set aside for later.

3. Prepare Thai basil and mince up garlic, cilantro and green onion

4. Cut up some beef into small cubes or thin slices.

5. Combine 1 tsp cornstarch dissolved in 3 tbsp soy sauce in a small bowl for the beef marinade. Mix in with the beef and let it marinate for 10-15 minutes.

6. Prepare and measure a 1/4 cup of beef broth and set aside for later use.

7. Make the Pad Thai Sauce by combining the sauce ingredients together in a cup, then set aside for later.

8. Bring a large pot of pot to a boil and remove from heat. Dunk in your rice noodles for about 2-3 minutes or until noodle is softened.

9. Drain rice noodle and rinse with cold water and then set aside again for later.

10. In a separate pot or wok, boil 6 cups of water and bring to boil. When water is boiling, put in the bean sprouts to blanch for about 2-3 minutes.

11. In a wok, add in some oil. When the oil is hot, add in the marinated beef from earlier and brown the beef.

12.When the beef is brown, add in half of the beef broth in with the beef and stir for a bit longer then set beef aside on plate.

13. Crack open 1 egg with yolk and 1 egg (just white) into a small prep bowl, stir and and set aside.

14. Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic. Stir-fry until fragrant (about 30 seconds).

15. Add in beef back into the wok and stir for a little bit.

16. Add the noodles and mix with the beef.

17. Add the bean sprouts on top of the noodles.

18. Stir in the eggs and mix well with noodles.

19. Then add in Pad Thai sauce and the remaining beef broth over the noodles.

20. Finally, add in the cilantro, green onion and Thai basil with the noodles.

21. Using two spatulas, wooden spoons, or other utensils, immediately stir-fry the noodles. Use a method (like tossing a salad) to prevent noodles from breaking. Stir-fry in this way 1-2 minutes.

22. Noodles are done to perfection when they are no longer hard, but chewy sticky and awesome! Serve Pad Thai with sriracha sauce and enjoy!